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Tempting kebabs, scented biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists equally swearing by its exquisite cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select list of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities urban centers across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".

The honor "stands as proof of its deep-rooted food heritage and lively culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.

A City Defined by Food

The accolade for this time-honored city is no surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has perennially shaped its heart: an immense devotion for food.

"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and elevated to sublime levels in their opulent kitchens.

These imperial kitchens were epicenters of gastronomic creativity, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are tiny kiosks and stalls – little-known delights that are wildly loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their children are unwilling to master the craft.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will motivate more people worldwide to learn these narratives and visit the city to taste the gastronomic treasures of Lucknow.